My husband and I are big pasta fans, and we both love it with garlic and olive oil. The only thing better than garlic? Roasted garlic pasta. Okay, lemon roasted garlic pasta. But you don’t need much else.
If you are in the mood for a delicious pasta dish with simple flavors, this is it. Recipes don’t have to be complicated to be tasty.
Let’s talk cheese. You don’t want the parmesan for this recipe to come from a shiny green canister, nor from a plastic bag. Go to the deli and buy a block of parmesan and grate it. It’s worth the extra effort, and it really isn’t that much extra effort.
Speaking of extra effort, zest one of the lemons you juice (also not really much extra effort). It’s quick and is far better than dried lemon zest, and you will taste the difference. Finally, you need good olive oil. The simplicity of this dish lets you taste all the ingredients, and you’ll notice the difference.
I did cheat a little and buy peeled garlic cloves. It tastes just as good and saves sooooo much time. Step 1 covers this, but Nicole has more detailed instructions on roasting garlic (scroll down and you will find the extra easy method just below the recipe, which is what I used). Just be sure to put the ramekin you roast the garlic in on top of a baking sheet, especially if your oven’s racks are widely spaced.
The dish went together very quickly once the garlic was roasted. I used angel hair pasta that cooked in only 4 minutes. It was ready by the time the garlic had cooled and been chopped. In fact, it would be worth it to roast some garlic on the weekend and have it ready for a quick and easy weeknight meal. Your lemon garlic pasta would be ready in 15-20 minutes.